Apple Juice Recipe
Yield: 1 GuideRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Quality: Good quality apple juice is made from a blend of varieties.
For best results, buy fresh juice from a local cider maker within 24
hours after it has been pressed.
Procedure: Refrigerate juice for 24 to 48 hours. Without mixing,
carefully pour off clear liquid and discard sediment. Strain clear
liquid through a paper coffee filter or double layers of damp
cheesecloth.
Heat quickly, stirring occasionally, until juice begins to boil. Fill
immediately into sterile pint or quart jars or fill into clean
half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process.
Table 1. Recommended process time for Apple Juice in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at
Altitudes of 0 - 1,000 ft: 5 min. Process Time at Altitudes of 1,001
~ 6,000 ft: 10 min. Process Time at Altitudes of Above 6,000 ft: 15
min.
Style of Pack: Hot. Jar Size: Half-Gallons. Process Time at
Altitudes of 0 - 1,000 ft: 10 min. Process Time at Altitudes of 1,001
~ 6,000 ft: 15 min. Process Time at Altitudes of Above 6,000 ft: 20
min.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: APPLE JUICE ROAST
Categories: Roast, Beef, Meats
Yield: 6 Servings
4 lb Boneless Beef Chuck Roast
2 ea Med. Onions, Sliced
2 tb Butter or Shortening
1 c Apple Juice
1 tb Catsup
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme Leaves
1/4 ts Prepared Mustard
1/8 ts Basil Leaves
3 ea Large Sweet Potatoes *
1 x Lemon Juice
MMMMM-------------------------GARNISHES------------------------------
1 x Chopped Parsley OR
1 x Apple Rings And Parsley
1 x Gravy
* Sweet potatoes should be pared and cut into pieces.
~------------------------------------------------------
~----------------- Cook onions in 1 T butter or shortening in Dutch
oven until tender-crisp; set aside. Brown roast in remaining butter
or shortening in Dutch oven over medium heat 15 to 20 minutes or
until browned on both sides. Pierce entire surface of meat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard and basil;
add to meat. Top meat with reserved cooked onions; cover and cook
slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with
lemon juice for bright color; add to meat. Continue cooking, covered,
30 to 40 minutes or until meat and potatoes are tender. Place meat
and potatoes on warm platter. Sprinkle potatoes with chopped parsley
or garinish with apple rings and parsley, if desired. Serve gravy
over sliced meat. NOTE: After apple juice mixture is added to browned
meat, it may be marinated in the refrigerator until 3 to 4 hours
before serving time; turn meat several times. If Dutch oven is cast
iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking
liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water
and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to
boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper,
if desired. Gravy may be served in Large Apple that has been scooped
out, if desired.
Source from luhu.jp
For best results, buy fresh juice from a local cider maker within 24
hours after it has been pressed.
Procedure: Refrigerate juice for 24 to 48 hours. Without mixing,
carefully pour off clear liquid and discard sediment. Strain clear
liquid through a paper coffee filter or double layers of damp
cheesecloth.
Heat quickly, stirring occasionally, until juice begins to boil. Fill
immediately into sterile pint or quart jars or fill into clean
half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process.
Table 1. Recommended process time for Apple Juice in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at
Altitudes of 0 - 1,000 ft: 5 min. Process Time at Altitudes of 1,001
~ 6,000 ft: 10 min. Process Time at Altitudes of Above 6,000 ft: 15
min.
Style of Pack: Hot. Jar Size: Half-Gallons. Process Time at
Altitudes of 0 - 1,000 ft: 10 min. Process Time at Altitudes of 1,001
~ 6,000 ft: 15 min. Process Time at Altitudes of Above 6,000 ft: 20
min.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: APPLE JUICE ROAST
Categories: Roast, Beef, Meats
Yield: 6 Servings
4 lb Boneless Beef Chuck Roast
2 ea Med. Onions, Sliced
2 tb Butter or Shortening
1 c Apple Juice
1 tb Catsup
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme Leaves
1/4 ts Prepared Mustard
1/8 ts Basil Leaves
3 ea Large Sweet Potatoes *
1 x Lemon Juice
MMMMM-------------------------GARNISHES------------------------------
1 x Chopped Parsley OR
1 x Apple Rings And Parsley
1 x Gravy
* Sweet potatoes should be pared and cut into pieces.
~------------------------------------------------------
~----------------- Cook onions in 1 T butter or shortening in Dutch
oven until tender-crisp; set aside. Brown roast in remaining butter
or shortening in Dutch oven over medium heat 15 to 20 minutes or
until browned on both sides. Pierce entire surface of meat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard and basil;
add to meat. Top meat with reserved cooked onions; cover and cook
slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with
lemon juice for bright color; add to meat. Continue cooking, covered,
30 to 40 minutes or until meat and potatoes are tender. Place meat
and potatoes on warm platter. Sprinkle potatoes with chopped parsley
or garinish with apple rings and parsley, if desired. Serve gravy
over sliced meat. NOTE: After apple juice mixture is added to browned
meat, it may be marinated in the refrigerator until 3 to 4 hours
before serving time; turn meat several times. If Dutch oven is cast
iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking
liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water
and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to
boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper,
if desired. Gravy may be served in Large Apple that has been scooped
out, if desired.
Source from luhu.jp